Summer Burrito

Whenever it gets really hot, I crave all things fresh. The fruits and vegetables look beautiful these days, so I am trying to take full advantage of all of the wonderful produce. I decided to make a vegetarian burrito tonight for dinner, which reminds me of the rainbow when I look at it. This burrito bursts of flavors with juicy mangoes, tomatoes, lime juice, and hearty black beans.

Ingredients

1 large mango or 2 small mangos cubed into bite-sized pieces

1/3 red onion, diced

2 vine tomatoes, diced

1/2 jalapeno, with the seeds removed and diced

1 can of black beans (16 oz)

1 large avocado

4 whole wheat tortillas (8 inches in diameter)

1 lime

Salt and pepper

A sprinkle of minced garlic

Directions

1) Combine mango, onion, tomatoes, jalapeno, and the juice from half a lime in a large bowl. Add a little salt and pepper.

2) Cut the avocado and mash with a fork (do not over mash the avocado if you want your guacamole to be on the chunkier side). Add the remaining lime juice to the avocado, and sprinkle a little minced garlic as well as some salt and pepper. Mix the guacamole.

3) Meanwhile, heat the black beans in a saucepan until hot. Strain the liquid with a sieve.

4) Optional: heat the tortillas in a hot cast iron pan for 15 seconds on each side (30 seconds total).

5) Divide the black beans accordingly and put in the tortillas. Add the mango and tomato mixture, and put a dollop of guacamole on top.

6) Fold over the ends of the tortilla and roll into a burrito. Serve with the remaining guacamole on the side.